SANRAN Queshe Green Tea

The processing of green tea is simply divided into three steps: greening, kneading and drying, of which the key lies in greening. Through greening, the enzyme activity of the fresh leaves is weakened, and the various chemical components contained therein under the condition of no enzyme influence, the basic physicochemical changes take place through thermal action, thus forming the quality characteristics of green tea.
Green tea is an unfermented tea, due to its characteristics, it retains more natural substances within the fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of the fresh leaves, chlorophyll retains about 50%, and the loss of vitamins is less, thus forming the characteristics of green tea ‘clear soup, green leaves, astringent flavour’. It has special effects in anti-aging, cancer prevention, anti-cancer, antiseptic, anti-inflammatory, etc., which is inferior to fermented tea.